Not Where I Wanted to Be (But Exactly Where I Need to Be) | Baking for the Week + Life Lessons

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Come on in and stay awhile, friend — today we’re baking for the week, but more than that, we’re talking about the kind of ‘failure’ that really just means you’re growing. It didn’t all go as planned… but maybe that’s exactly how it’s meant to be.

Have you ever felt like you were “failing” only to realize you were learning all along?
I’d love to hear your heart in the comments. Let’s chat about it below. 💛

Thanks for stopping by!
-Lauren

P.S. I told you my mom brain is going strong this week and there you have it, I totally messed up mid-video while editing! lol! So sorry about that!

OTHER VIDEOS MENTIONED:
Sourdough for a year:    • Sourdough For A Year | What I've learned +...  

HANDY LINKS:
The Gap and the Gain Book (seriously one of my favorites!): https://amzn.to/3Ft7toJ
Atomic Habits (another fav!): https://amzn.to/4isH1dn

RECIPES:
Sourdough Guide for Beginners (and all my favorite sourdough recipes!): https://rustichoney.com/10-simple-sou...

✨ Protein Granola with Honey
2 cups old-fashioned oats
1 cup chopped pecans (or less, to taste)
2 scoops unflavored protein powder
1 tsp vanilla extract
½ tsp maple extract
2 tbsp pure raw honey
1 egg white
¼ cup melted coconut oil
Mix well (leaving some clumps of course) and spread onto a baking sheet lined with parchment paper. Bake at 325°F for 10 minutes, stir/flip, then bake 10 more minutes.
Let cool completely to crisp up. Store for up to a week in an airtight jar or container.

Homemade Mayo:
1 egg yolk
1 cup avocado oil
1 tsp. lemon juice
1 tsp. vinegar
1/2 tsp salt
1 tsp. dijon mustard
Carefully place the egg yolk in the bottom of a wide mouth mason jar (do no break the yolk). Add the lemon juice, vinegar, salt, and dijon. Carefully pour over the oil. Place an immersion blender wand directly over the yolk and blend for 10-15 seconds holding in place. Once you see the bottom of the jar beginning to look white like mayo, slowly work your immersion blender up the sides of the jar to incorporate the rest of the oil into your mayo. Enjoy! I store my homemade mayo in the fridge for a week.

🍔 Quick Homemade Hamburger Buns
Soft, golden, and ready in under an hour — perfect for busy weeknights!
2¼ Tbsp yeast
1 cup warm water (plus 1Tbsp)
3 Tbsp honey
1 egg (beaten)
3 cups all-purpose flour
1½ tsp salt
⅓ cup avocado oil
Optional: egg white + sesame seeds for topping
Mix yeast, warm water, and honey. Let it rest while you prep the dry ingredients.
In a stand mixer, combine flour and salt. Add the beaten egg to the yeast mixture, then pour it into the flour mixture. Knead 3–5 minutes, slowly adding avocado oil. Add extra flour as needed until dough pulls away from the sides.

Shape into 8 buns (or more for smaller sizes). Cover and let rise for 10 minutes.
Brush with egg white and sprinkle sesame seeds if desired.
Bake at 425°F for about 18 minutes, until golden brown.

🥗 Easy Chicken Salad (Sweet & Crunchy)
A quick, fresh lunch option — perfect for make-ahead meals or sandwiches!
2 cups rotisserie chicken, shredded or chopped
⅓ cup chopped celery
¼ cup chopped pickled red onion (or regular works fine)
⅔ cup red grapes, halved
⅓ cup chopped pecans
Dressing:
½ cup mayo
½ cup plain Greek yogurt
Optional: 3 Tbsp honey for a sweeter twist
1 tsp apple cider vinegar
½ tsp poppy seeds
Garlic salt, salt & pepper to taste
Toss everything together in a large bowl and chill until ready to serve.
Delicious on croissants, sandwich bread, or over greens!

MUSIC: Royalty free music provided courtesy of Epidemic Sound

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